Maíz de alto contenido proteínico (Zea mays l.) en hogares rurales marginados del estado de Puebla

El déficit en ingesta diaria de proteínas y calorías registrado en la población infantil mexicana, se muestra de modo extremo en áreas rurales. El déficit se agudiza por la problemática económica y sanitaria actual, lo que se constituye en un problema alimentario de naturaleza nacional. En este trabajo se estudió el nivel de aceptabilidad del maíz de alta calidad proteínica (ACP) con el cálculo de un índice de aceptabilidad, con información de 78 productores, del sur del estado de Puebla, que participan en un programa de la SDR, caracterizados por IDH bajo y alto índice de desnutrición. Se aplicó un cuestionario de 51 preguntas a una muestra por muestreo aleatorio simple, con grado de confiabilidad de 95%. Se encontró que la semilla del maíz ACP se distribuye con sus atributos proteínicos, pero con una deficiente transferencia de tecnología; con índice de aceptabilidad del 60%, que muestra buena aceptación para ser sembrado por los productores. Lo siembran uno, dos o tres años, valorando sus circunstancias para repetirlo en ciclos siguientes, ignorando sus propiedades proteínicas. El consumo, del maíz ACP se incorpora al forraje para animales de traspatio y esporádicamente en la dieta de la familia

Possible influences of water loss and polyphenol oxidase activity on anthocyanin content and discoloration in fresh ripe strawberry (cv. Oso Grande) during storage at 1 degrees C

Fresh‘Oso Grande’strawberries wrapped in polyvinyl chloride stretch film lost 0.7% of their initial weight during storage for 8 d at 1 °C, whereas unwrapped fruit lost 11%. Greater water loss was associated with darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol oxidase (PPO) activity. Anthocyanin degradation and oxidation of soluble phenolic compounds, caused possibly by increased PPO activity as a result of water loss, contributed to the development of strawberry surface browning during storage. Proper handling to reduce water loss during postharvest operations should be used to maintain acceptable color of strawberries during shipping and retailing

Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology

Response surface methodology (RSM) was applied to optimize the formulation of a 50 Brix spreadable strawberry product with healthier sugars and a high percentage of fruit. A central composite design was applied to analyse the influence of four independent variables on the quality parameters. Each of the variables was analysed at five different levels (X1: % of isomaltulose (0, 12.5, 25, 37.5 and 50%), X2: % of pectin (0.5, 1, 1.5, 2 and 2.5%), X3: % of citric acid (0, 0.25, 0.5, 0.75 and 1%) and X4: time of thermal treatment (0, 5 10, 15 and 20 min). Physicochemical properties, microbiological stability, antioxidant properties (anthocyanin content and antioxidant activity) as well as optical and mechanical properties were considered for the optimization. The influence of storage time on the above parameters was also evaluated. Percentages of pectin and citric acid were the variables that most influenced the measured parameters. In general terms, high levels of these two variables (2% pectin; 0.75% citric acid) resulted in greater antioxidant activity, consistency and adhesiveness values. The optimal formulation to obtain a spreadable strawberry product was fresh strawberry, 50% fructose, 50% isomaltulose, 1% citric acid and 1.5% pectin; the ingredients were mixed, and heated to 85 1C, and the product was stable after 90 days stored at room temperature.Authors would like to thank Direccion General de Investigacion del Ministerio de Ciencia y Tecnologia (AGL2008-01745/ALI) as well as the Universitat Politecnica de Valencia for the financial support given to this investigation.Peinado Pardo, I.; Rosa Barbosa, EM.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2015). Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology. Food Bioscience. 9:47-59. https://doi.org/10.1016/j.fbio.2014.08.002S4759

Role of climatic factors on chickpea growth and productivity

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